Buttermilk Chocolate Fondant Cake
Ingredients 200g dark chocolate (55 to 70% cocoa), chopped (=1 cup + 1/8 cup)200g salted butter (=3/4 cup + 2 tbsp) 150g sugar (=3/4 cup)4 eggs (medium size), separated (eggs and whites)2 tbsp flour15 cl buttermilk (or lait ribot) ( =5.3 oz = 1/2 cup + 1/8 cup) Method Pre-heat your oven to 375F and grease a 9’ circular…
Over medium-heat, in a bain-marie, melt the chopped chocolate and butter together. Once all melted and shiny, add in the sugar and whisk until melted as well. Remove from the bain marie, and while constantly whisking, add in the egg yolks, one at a time, and then the buttermilk.
In a large bowl, beat the egg whites until you reach a business peak. With a rubber spatula, gently fold in the flour and then the chocolate mix. Pour the batter into the cake pan and bake for 20 to 25 minutes (depending on if you prefer a fudgy or slightly firmer cake).
Rest on a cooling rack for at least 1 hour, and refrigerate for at least two hours before serving.
- Who: Method Pre-heat
- Percentages: 70%
- Figures: 70%